Ingredients
2 egg whites, at room temperature
18 teaspoon cream of tartar
1 pinch salt
12 cup sugar
red food coloring
yellow food coloring
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stabilized meringue powder — royal icing, buttercream, cookies
Stand mixer for bread dough, pastry, meringues, butter churning
Copper ions stabilize egg whites — fluffier, more stable meringue
Culinary torch for crème brûlée, caramelizing, finishing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stabilized meringue powder — royal icing, buttercream, cookies
Stand mixer for bread dough, pastry, meringues, butter churning
Copper ions stabilize egg whites — fluffier, more stable meringue
Culinary torch for crème brûlée, caramelizing, finishing
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Preheat oven to 200 degrees F. Line 2 heavy large baking sheets with parchment paper. Place egg whites in clean bowl of an electric mixer. Beat on medium speed until foamy. Add cream of tartar and increase speed to high. Continue beating until soft peaks form. Mix in salt. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved. Transfer meringue to a pastry bag fitted with the star tip. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart. Bake for 1 hour, or until dry and crispy when broken in half. Cool meringues completely on baking sheets. Store in airtight container at room temperature.